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+ servings

Skillet Green Chili Mac & Cheese

The combination of the Velveeta and half & half keep the noodles velvety and rich. If you don’t want to fully indulge, I like to serve the mac and cheese with a side salad.
Course pasta
Cuisine American
Keyword cheddar, chili, green chiili, mac and cheese, peppers, velveeta
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 as a side, 4 as an entree


  • 1 pound elbow macaroni
  • Kosher salt, as needed
  • 2 tablespoons extra-virgin olive oil
  • ½ large yellow onion, diced
  • 1 (4-ounce) can diced green chilies
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • ½ cup cubed Velveeta® cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • 2 tablespoons panko breadcrumbs
  • 1 tablespoon chopped cilantro
  • 2 tablespoons sliced green onions


  • Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta until just al dente, drain and set aside.
  • Heat the olive oil in a medium cast iron skillet over medium heat. Add the onion and green chilies, stirring occasionally, until the onions become soft and translucent, about 5 minutes.
  • Add the butter and allow to melt, then whisk in the flour, continuing to stir until pale brown, about 2 minutes. Whisk in the milk and bring to a simmer. Continue to simmer until thick, about 10 minutes.
  • Whisk in the Velveeta® cheese, a few cubes at a time, until it is all incorporated. Whisk in the cheddar cheese and the Monterey jack cheese until the mixture becomes smooth.
  • Add the cooked pasta to the cheese mixture, and stir until the mixture is thoroughly combined. Add to a large cast iron skillet.
  • Heat the broiler to high. Sprinkle the top of the macaroni and cheese mixture with panko breadcrumbs and broil until the top is golden brown, about 3 to 5 minutes. Check occasionally to make sure that it does not burn.
  • Garnish the mac and cheese with cilantro and green onions then serve.